Banana Bundt Cake with Cinnamon Cream Cheese Icing
Banana Cake with Cinnamon Cream Cheese Icing is a super moist banana cake filled with pecans and then drizzled with a creamy cinnamon cream cheese icing.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: American
Servings: 12servings
Calories: 479kcal
Ingredients
2cupsall-purpose flour*
1teaspoonbaking powder
1teaspoonbaking soda
½teaspoonkosher salt
⅓cupbuttersoftened
1¼cupslight brown sugar
2eggs
1teaspoonvanilla extract
3medium overripe bananas (mashed, about 1 1/4 cups)
1cupsour cream
½cupchopped pecans, plus 1/4 cup for topping
*Gluten-Free Alternative
1½cupsbrown rice flour
½cuptapioca starch
¼cuppotato starch
1½teaspoonsxanthan gum
Icing Ingredients
4ouncescream cheesesoftened
1½cupspowdered sugar
1teaspoon vanilla extract
½teaspoon ground cinnamon
about 2 tablespoons milkadjust as needed
Instructions
Preheat oven to 350°F. Generously grease a 10-12 cup bundt pan with butter and then dust with flour. Set aside.
Whisk together the flour, baking powder, baking soda and salt in a small bowl. In a large mixing bowl, beat the butter and the sugar with an electric mixer until light and fluffy.
Add the eggs and vanilla and beat again. Stir in the banana, and then add half of the dry ingredients. Stir until combined. Add the sour cream, stir, and add the remaining dry ingredients. Stir until combined and then stir in 1/2 cup chopped pecans.
Pour the batter into the pan and spread evenly. Bake about 40-45 minutes, until toothpick inserted comes out mostly clean or with crumbs. Cool 5 minutes in pan and then invert on wire rack to cool completely.
To make the icing, combine the cream cheese, powdered sugar, vanilla, and cinnamon in a large mixing bowl. Beat until fluffy, adding a tablespoon of milk and then an additional teaspoon at a time to reach the desired consistency.
Spoon the icing over the completely cooled cake and sprinkle with remaining pecans. Serve immediately or refrigerate until ready to serve. Store covered in the refrigerator for 3-4 days. Enjoy!